My Fudge Brownies (gluten free or gluten full)
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These brownies have become my signature dessert. My family calls them “Sheri’s fudge brownies” even though the original recipe is not mine.
When my son and I got off of all gluten about a year ago, I began converting my favorite recipes to gluten free.
I’m still a novice at converting, but this one turned out quite nicely. All of my gluten free notes are in parenthesis.

If you make them, I would love to hear how they turned out for you.

Yes, I know that they aren’t exactly good for you, but hey, it’s chocolate! They are dessert, not the main meal. (wink, wink)

SHERI’S FUDGE BROWNIES

Turn oven to 350

Melt in saucepan:
1/2 cup butter -real butter, not margarine
2 cup chocolate chips -set aside 1 cup for top

Add to the above and mix well:
1 1/2 cups sugar
1 1/3 cups flour (Bob’s Red Mill All Purpose Gluten-free Flour)
1/2 tsp baking powder (+ 1/2 tsp xantham gum, I use both for gluten free)
1 tsp salt

Then add:
1 tsp. vanilla
4 eggs – Polyface eggs, of course!
Beat the eggs in one at a time, mixing just until blended after each addition. I like to use a wooden spoon.

Pour into greased 9×13 pan –glass is my favorite– and sprinkle the 1 cup of set aside chocolate chips on the top.
Bake at 350 degrees for 30 minutes.

Enjoy!

Note: The “gluten full” expression came from our recent graduate, Ethan Kelly.  It makes me smile every time I hear it said.  We miss him already. He graduated from Polyface University (aka Polyface Apprenticeship Program) on March 1st and he left yesterday morning to go back home to his family in Florida.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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6 Responses to My Fudge Brownies (gluten free or gluten full)

  1. Doula Brandi says:

    these sound delightful! I'll be trying this recipe soon. I too like the expression 'gluten full' very clever!

  2. Deborah says:

    We've been gluten free for around 10 years now. For the last couple of years I've been sprouting whole wheat (converting protein/gluten to readily digestible carbs) and my kids have been able to tolerate that with no problems. I don't know if it works only because we spent so many years with rice etc. flours or if the addition of lots of lactic acid ferments helps, but it sure has been much easier to cook since I started using sprouted wheat. The sprouting gives baked goods a wonderful texture too.

  3. Doula Brandi says:

    Debra, I've wondered about doing this, do you have a link for instructions or tips? I'd appreciate any help! TIA!

  4. Lorenzo says:

    I'm gonna try your recipe. Thanks for posting it.

  5. Doula Brandi says:

    I made these last week and they were simply divine. I didn't have any choc chips so I substituted two gf naturally sweetened dark chocolate bars chopped up for the chips. I used sucanat instead of regular sugar too. I'm so impressed, these were the best brownies I've ever had (I have a vegan friend who makes some darned good brownies too! these edge hers out on my scale!!) I'm the world's worst brownie maker I think! lol I usually over-cook them or something! Thanks for sharing this wonderful recipe! Looking forward to more!